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Microflora of low-salt herring. II. The influence of sodium benzoate on microflora of low-salt herring

100%

Dabrowski W., Rozycka-Kasztelan K., Czeszejko K., Medrala D.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2002

tom 05

nr 2

Results of qualitative and quantitative studies on microflora of low-salt herring slices supplemented with 0%, 0.2% and 0.3% of sodium benzoate (E-211) are presented. Herring slices were subjected to low salting with addition of 0%, 0.2% and 0.3% of sodium benzoate according to a recipe provided by a local manufacturer. It was observed that sodium benzoate reduced diversity of bacteria and yeasts in a tested product and exerted no influence on the total number of bacteria and yeasts. It gave the evidence that an empty ecological niche was created after elimination of some species by the preservative and remainders substituted them. As a result no reduction of the total number of micro-organisms was observed and a shelf life of the product was not prolonged. Our results proved that sodium benzoate is the ineffective preservative for low-salt herring production.

Microflora of low-salt herring. I. The effect of sort of packaging on microflora of herring a'la Matias

84%

Dabrowski W., Czeszejko K., Gronet A., Wesolowska A.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2001

tom 04

nr 2

Results of qualitative and quantitative analyses of microflora of traditionally and vacuum-packed herring a`la Matias are presented. Forty fillet samples of one producer were bought in randomly chosen local shops and tested. It was stated that their microflora depended on sort of packaging. Gram-positive rods: Brevibacterium spp., Gram-negative rods: Pseudomonas spp., and Gram-positive cocci: Micrococcus spp. were dominant in vacuum-packed samples. Microflora of products in traditional packaging was much more varied. Yeast analysis also showed greater diversity within samples packaged in traditional way as they contained Saccharomyces spp., Zygosaccharomyces spp. and Candida spp. Only Candida spp. was found in vacuum-packed samples.

Ograniczanie wyników

2 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2 Czeszejko K.

2 Dabrowski W.

1 Gronet A.

1 Medrala D.

1 Rozycka-Kasztelan K.

1 Wesolowska A.

1 2002

1 2001

Wyniki wyszukiwania

Microflora of low-salt herring. II. The influence of sodium benzoate on microflora of low-salt herring

Microflora of low-salt herring. I. The effect of sort of packaging on microflora of herring a'la Matias